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Blueberry Pudding With Hard Sauce

Blueberry Pudding With Hard Sauce


This is a recipe from my mother, who got it from her mother. To me it's more like a cake than a pudding, but hey, who am I to question my mother. It was and still is a summertime favorite when blueberries are in season. The original recipe called for Huckleberries. We could not always or rarely find them, so mother used the blueberries. When I was young, I would eat this for breakfast. The hard sauce sounds a little unusual with the vinegar, give it a try. You will be pleasantly surprised. I have given the exact recipe that was in my mother's manuscript cookbook. However I use up to 2 quarts of blueberries and closer to 1 teaspoon of freshly grated nutmeg. The original hard sauce recipe called for a good lump of butter, I calculated that to 2 tablespoons.

Cooking Time

Preparation Time : 15

Cook Time : 60

Total Time : 75


Serves 10-12

  • 1quart blueberries

  • 1tablespoon butter, room temperature

  • 2cups sugar

  • 3 egg yolks

  • 1cup whole milk

  • 2cups flour

  • 2tablespoons baking powder

  • 1⁄2 teaspoon nutmeg

  • 1pinch salt

  • 3 egg whites, stiffly beaten

  • 1pint water (2 cups)

  • 1tablespoon cornstarch

  • 1tablespoon cider vinegar

  • 1cup sugar

  • 1teaspoon vanilla

  • 2tablespoons butter, cold


  • 01

    Preheat oven to 325 degrees F.

  • 02

    Lightly grease the sides and bottom of 2x9x13 inch baking pan with shorting, dust with flour and tap out excess.

  • 03

    Sift together all dry ingredients, set a side.

  • 04

    Cream butter, sugar and egg yolks together.

  • 05

    Add milk and dry ingredients alternatly to the butter, sugar and egg yolks.

  • 06

    Fold in stiffly beaten egg whites.

  • 07

    Roll berries well in flour.

  • 08

    Fold berries in last.

  • 09

    Bake in slow oven, 1-1 1/2 hours.

  • 10

    In my oven it took 1 hour.

  • 11

    Or until a toothpick inserted comes out clean and is golden brown.

  • 12

    Hard Sauce:.

  • 13

    Mix all ingredients well in a medium saucepan.

  • 14

    When thickened add vanilla

  • 15

    Dice cold butter.

  • 16

    Stir into sauce one piece at a time, stirring until each piece is melted before adding the next piece.

  • 17

    Serve warm or at room temperature.

  • 18

    Refrigerate leftovers.



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